Process for the acceleration of meat pickling processes



Patented May 23, 1933 UNITED STATES l,'9ll,009

PATENT OFFICE IABLWOIDIGH, OF VIENNA, AUSTRIA, ASB IGNOR TO THE FIB! GEBT & 00., OF VIENNA,

4 AUSTRIA.

' FOR THE AOGELEEA'I'ION OF HEAT PIGKLING PROCESSES No Drawing. Application fled October 80, 1930, Serial No. 492,867, and in Austria April- 4, 1980.

The duration of the usual meat pickling process is adjusted in accordance with the size of the pieces to be pickled. This is disadvantageous from an economical point of 5 view as the demand for meat varies periodically? A part from the mentioned process a rapid pickling process is known in which nitrites are use I The present invention enables the pickling time to be varied within wide limits according to the wish of the person in charge. It consiststherein that the pickling is accelerated to alsmaller or eater extent by the addition ofL-hypophospi orous or phosphorous acid or salts of these acids to one of the usual pickling salt mixtures (e. g. common salt, saltpetre, sugar) or to the pickling brine obtained therefrom.

The pickling process is accelerated the more, the greater the quantity is of the above mentioned additions used. The quantit of hypophosphorous or phosphorous 20k? to .be added, however, is extremekli small when compared to the amount of pic ing salt used. Good results are obtained witha 2% addition, referring to the total quantit of pickling salt. As on the conclusion 0 the pickling, the pickling brine is removed in known phosphorous or phosphorous acid or the salts of these acids inay remain in the pickled meat. This is the minimum quantity. It may be pointed out, however, that hypophosphorous acid or phosphorous acid salts not only are not. harmful to health but are actually presecribed hyrthe medical profession as manner, 5 to 6% of the quantity used of hypo- 1. The treatment of meats to accelerate the pickling process thereof, which comprises "sub ect1ng the meats to the action of a solutlon containing pickling salts and hypophosphorous acid.

2. The treatment of meats to accelerate the plckling process thereof, which comprises sub ecting the meats to the action of phos- .phorous acid in the presence of a pickling KARL WOIDIGH.

nourishing and strengthening means (hypophosphorous acid lime-iron syru The addition of h pophosp orous and phos horous acid or responding salts e cor may made to the solid pickling salt or to a solution thereof. The duration of the pick-- lin can be regulated by varying the quantity? of added substance and can be predetermined.

Ha nowparticularly described and ascertain the nature of my said invention, and in what manner the same is to be per- 50 formed, I declare that what I claim is 

